Mom's Perfect Chili
Description
Smoky tomato flavors lead the way in this comforting, classic beef and bean chili recipe that's not so fancy it's intimidating, but is definitely a step above other chilis.
Ingredients
•
1 tablespoon olive oil, divided
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2 pounds ground beef sirloin
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1 large onion, diced
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2 medium poblano peppers, diced
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1 medium orange bell pepper, diced
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1 medium jalapeno pepper, seeded and chopped
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3 cloves garlic, minced
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1/4 cup chili powder
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4 teaspoons ground cumin
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1 teaspoon ground paprika
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1 teaspoon white sugar
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1 teaspoon kosher salt
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1 teaspoon black pepper
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1/2 teaspoon garlic powder
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1/4 teaspoon cayenne pepper
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1/2 teaspoon dried oregano
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1 (12 fluid ounce) can or bottle beer
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1 (28 ounce) can crushed tomatoes
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1 (14 1/2 ounce) can fire-roasted diced tomatoes
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1/2 (28 ounce) can tomato puree
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2 cups beef stock
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1 chipotle pepper in adobo sauce, minced
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1 tablespoon adobo sauce from chipotle peppers
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3 (15 ounce) cans kidney beans, drained and rinsed
Directions
1
Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
2
Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
3
Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
4
Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.